4-lb. top sirloin roast 4 tsp garlic powder 4 tsp dried basil 4 tsp dried oregano 1 tblsp black pepper 1 large onion, chopped 4 cloves garlic, minced< 1 tblsp flour 2 cups beef broth 2 cups chicken broth 1.5 cups water
Mix together garlic powder, basil, oregano, and black pepper, and put aside. Preheat oven to 300 degrees. In a large dutch oven or skillet, heat 1 tablespoon of vegetable oil. Add the roast and brown it on all sides. Remove to a rack within a roasting pan. Add the onion to fat in the skillet and cook over medium heat to soften (about five minutes). Add minced garlic, flour, and 1 tablespoon of spice mixture. Stir for about 1 minute. Stir in beef and chicken broths and water. Scrape off brown bits from bottom of skillet, then pour mixture into bottom of roasting pan. Mix 2 tblsp vegetable oil with remaining spices and coat top of roast with mixture. Cook roast until it reaches an internal temperature of 125 degrees. Remove from oven, cover with foil, and let rest for 30 minutes. Slice thinly using deli slicer or extremely sharp knife. Serve on Italian sandwich rolls.
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